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Hazard Analysis of Hummus [Humus/Houmus]


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#26 Charles.C

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Posted 14 December 2008 - 01:34 PM

Dear Yianna,

Thks yr comments

Sorry but I don't see any attachment yet ?

Rgds / Charles.C


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#27 Yianna

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Posted 14 December 2008 - 01:43 PM

I hae attached the assignment again Chares, i hope you can see it now.

I am working on part 2 now but am confused.

Can you suggest anything, please?

Attached Files


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#28 Charles.C

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Posted 14 December 2008 - 02:27 PM

Dear Yianna,

I guess this attach. is same as first one which I saw already. I thought you said in yr last post that you were going to attach some of yr results ?? Never mind :smile: , since you are apparently short of time I offer a few basic / immediate opinions –

Assuming yr chosen process is something like the example of Mansour, –

1. Mansoors style of layout is reasonable IMO (can be validated elsewhere) although the full risk analysis is not given as may be required by some reviewers.

2. Prerequisites and SOPs must be in place, typically (almost universally) around 6-9 items, eg controlled water supplies, pest prevention etc. My guess is you know these already ? If not I can give you a IT link.

3.Mansoors process includes a cooking step which represents the focus of the process microbiologically speaking. Prior steps involving microbiological items which will be removed by this step can be ignored as possible ccps (although their intended presence/removal must be stated). Steps after the cooking step which offer the possibility of re-contamination due micro contamination (eg by staph.aureus) will probably be ccps, eg cooling, handling. This is a sort of general rule if you compare other published refs. (validations). If you want I can give you another IT link.

4. the justification / control of the time/temp conditions for the cooking step will be very important. This is up to your conclusion for the micro. risks (ie your evaluation of the actual situation, different countries vary ,for example many European countries select core temp of 70degC/2mins as standard (based on L.mono destruction) for many typical products / processes but other equivalent time/temp pairs are equally acceptable if validatable. If you hv some other specific micro.risk may perhaps require more strict conditions.

5.Steps before the cooking involving occurrence / removal of physical contamination, (eg routine severe mixing with stones), IMO, should be controlled by a prerequisite step but could (validatable by decision tree) be a ccp if you prefer to evaluate like that (optional IMO); any similar specific added steps after cooking for removal of phys.contam. will definitely be ccps although such step is normally done before cooking IMEX of other products so as to minimise post-cooking handling..

5.Chemical contamination may hv to be given as a ccp if process controllable (typically not) or set up as a prerequisite (eg guaranteed controlled supply of raw material) (or perhaps as a ccp for raw material, optional approach)

These are only very quick ideas. Suggest you post more details if you hv specific questions based on yr intended presentation.

Rgds / Charles.C

added - as requested in yr assignment, one of the important parts in yr reviewed presentation will probably be the validation of technical control step data. Unfortunately, this was generally not given in Mansour's post. Basically you need a reference demonstrating the effectiveness of whatever numbers you choose for yr control step parameters (in addition to citing Mansour's document :smile: ). One layout style is to make a separate validation section at the end of the haccp plan and list the various ccps again with attachment of a link to a suitable reference for each one.


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#29 Yianna

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Posted 14 December 2008 - 03:20 PM

Dear Charles

Thank you ever so much. All them information its more than helpfull and make things simple for me. Am trying to compose the assignment so when i have my final format then i will post my question (plenty od them).

If am going to use Mansours, diagram then ill have to refernce it, do you suggest any links that will help me with that, or i can allocate something similar from somewhere else? Its hard to find information about humus.
Please do suggest me the links that you mention above as many as you can. As i have said again my knowledges is very limited as i am new in this 'field'. Any additional information websites to allocate me more, pls do send me,co i need all the :helpplease: i can get at this stage.
Thanks again
Regards
Yianna


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#30 Charles.C

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Posted 14 December 2008 - 04:10 PM

Dear Yianna,

An example of Mansour's layout style (for seafood) is here -

http://seafood.ucdav...ns/crabblue.htm

this is one link from this primary reference source on HACCP plans -

http://seafood.ucdav...haccp/Plans.htm

Many similar but more detailed haccp analyses of many products are here including lists / implementation of basic prerequisites and use of decision trees -

http://www.inspectio...cp/haccpe.shtml

there are tables of suitable time / temp combinations for cooking (mainly European and USA approaches) which are linked in other threads on this forum but cannot remeber where for the moment. Will ad to this post if find however their applicability may depend on yr own data for yr chosen process

Rgds / Charles.C

added(1) - the primary USA ref to prerequisites is here (column NACMCF), Codex is also given on right but the Codex one is slightly out of date (revised around 2002)

http://www.fsis.usda...erequesites.pdf

added (2) – here are some cooking refs, hv included the thread on this forum where I found the link -

holding cooked foods (Australian)
http://www.foodstand...or_printing.pdf
http://www.ifsqn.com...?showtopic=2071

uk cooking guideline
http://www.food.gov....csctcooking.pdf
http://www.ifsqn.com...?showtopic=2071
(above thread also has 1 post on cooking chickpeas)

table of time/temp data
I___Lethal_rates_for_C_botulinum__L_monocytogenes.doc
(data source given in document)
http://www.ifsqn.com...showtopic=11029

added(3) - note that it is not absolutely necessary to use Mansour's format however i thought it might be suitable if you hv very little time. If otherwise, you might find something like the canadian cfia format more easy to copy since it contains more detail (but will take more time). It really depends on what you prefer or what the people giving you the assignment expect.

added (4) from the point of view of an inspector going to a factory, it depends on the number of people available but if solo, my experience is always to do a walk around first to assess the prerequisite (GMP) items, if these are no good, the specific haccp details become sort of irrelevant. If ok I start to get a more detailed idea of the process flow and then go back to desktop compare to the haccp manual in current use. After doing a comparison and discussions with the staff I usually go back to the production again if more queries (there always are !). Etc depending on the results. Checklists are helpful, particularly for GMP but also for HACCP plan evaluation (essentially checking against the well-known list of steps in Codex HACCP or US equivalents). Other people may hv different styles of course, there is no absolute standard unless you are working to a formal procedure with official forms.


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#31 Yianna

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Posted 14 December 2008 - 05:19 PM

Dear Charls

You where more than helpfull, seriously i really appreciate it. Thanks again.

Something that i want to clarify, is that, i can use the HACCP chart of Mansours, right is within the assignments specifications? Am trying to understand it now so i can talk about it.

Thanks again


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#32 Charles.C

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Posted 14 December 2008 - 10:35 PM

Dear Yianna,

The answer to yr question may depend on who you are planning to submit yr assignment to and on what basis of instruction (if any) "they" hv set up yr course (I assume that is yr present situation, eg based on compliance to what international or local regulatory standard ??).

The fact is that risk assessment is a very large subject. HACCP analysis is just one part of it.
There are many acceptable ways to present HACCP analyses, eg most are based on decision trees or risk matrices. Both these methods are similarly subjective which is perfectly acceptable if properly done but some variations show more actual working detail than others. I don't use decision trees myself but I think Mansour's format is quite similar to that (maybe a few details stored separately, you should compare the CFIA examples for yourself). This is probably ok if you can explain the full procedure if requested. However some standards (and some auditors) expect explicit risk assessments within the text (ISO 22000 for example). There is a very detailed example of this type of HACCP procedure in the documents subforum here (freely downloadable). The result is still subjective (ie probability based) but the method is visually more transparent. Will require some more work to apply to yr process of course. :smile:

There are many threads on this topic in the HACCP forum here if you want more details.

Rgds / Charles.C

PS As you will find, the tricky step(s) in HACCP analysis is often to define the hazard and then set the dividing line which determines whether a particular process step is a ccp or not. The decision tree method attempts to simplify the latter decision using a standardised question/logic pattern. Some people like it, some not. For cooking processes it probably works quite well.

added - in case you are interested, the haccp procedure in the forum referred above (for packaging flow) is here

http://www.ifsqn.com...p?showtopic=355


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#33 Praneel

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Posted 18 May 2015 - 04:31 AM

Hi Yianna,

 

I am currently doing a project on hummus HACCP and FSP for a company making garlic flavoured huumus. Would you be able to share your findings and work with me please. This is an assignment I am doing at the moment.

 

Regards


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#34 Charles.C

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Posted 18 May 2015 - 06:45 AM

Hi praneel,

 

Thanks yr query and Welcome to the Forum !

 

I hope you are fortunate but do note that this thread is 7 years old.


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Charles.C





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